Holiday side dishes are the real winners of the day, in my opinion. Turkey and pot roasts are great but the variety of sides are what most of us look forward to when we think of Thanksgiving and Christmas. I know for me, I look forward to all of the staple dishes I grew up on like baked macaroni and cheese, collard greens, candied yams, sweet potato pudding, cornbread, dressing, homemade rolls, and a little bit of turkey. This year, I’m adding in a new side dish that deserves to be on the table as well, Roasted Brussels sprouts and Butternut Squash. I think you and your family will enjoy this dish because it combines many of the autumnal flavors and spices. The balance of the honey on the Brussels sprouts, the naturally sweet butternut squash, and the toasted pecans make this dish truly special while complimenting many of the other flavors on your menu.
How to make Roasted Brussels sprouts and Butternut Squash.
Preheat the oven to 400° and wash and clean the Brussels sprouts using cold water and slice them in half. Arrange the Brussels sprouts on a roasting sheet and drizzle 2 tablespoons of olive oil over them. Be sure to give them a good toss to coat the oil on all of the Brussels sprouts. Season with salt and pepper and roast in the oven for 20 minutes. At 20 minutes drizzle the melted butter and honey on top of the Brussels sprouts and continue to cook until tender and flip occasionally. Be sure to keep an eye on the Brussels sprouts to make sure they are growing evenly.
The butternut squash
Cut your butternut squash into cubes and place them on a separate roasting sheet and drizzle the remaining 2 tablespoons of olive oil on the squash. Season with the cinnamon and nutmeg and roast in the oven for 25-30 minutes or until the squash has reached your desired tenderness.
Once the Brussels sprouts and the butternut squash are finished cooking, combine both in your serving bowl and toss together very well. Add in your toasted pecans, crumbled bacon, and dried cranberries and serve.Print